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Establishes good working relationships with patients’ primary care teams, the Behavioral Health team, MAT team, Client Services, Financial Counselors, Interpretive services, front desk staff, Referrals Department, Call Center, the WIC program, Food Pantry staff, and other clinical specialists so that all team members are empowered to refer to the PCN.
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The incumbent in this position is responsible for all areas of canteen operations relating to retail, food, vending, sales, merchandising, accountability, misc. Proven track record of building sales, increasing profits, and staff development.
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Attend pre-meal stand up held for all dining and kitchen staff. Create a strong sense of team work and cooperation among all staff. Communicate resident likes and dislikes to food service director and/or dining room manager for menu planning purposes and resident satisfaction.
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Performs or delegates additional cleaning duties when instructed/as needed, including deep cleaning of equipment and work areas, daily dish/pot washing, sanitizing all smallwares & equipment, washing tables, sweeping & mopping floors, and storing clean smallwares & quipment in appropriate spacesDeliver food to staff and students, within your assigned building, for catering events or classroom meal service.
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Depending on the client, services can include food service, facility support, custodial services, retail, lodging, transportation, and more. Savvy interpersonal skills to communicate effectively with clients, senior management, and Harvest Table support staff.
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Set a positive example and maintain optimism for all staff, employees, and guests. As a Cashier, you are the "gatekeeper" between our customers and the delicious food they crave. If you're ready to Rise Above the Rest' and begin a fulfilling career in food & hospitality in a key role, connect with us today for an immediate interview.
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Your Growth PathBanquet Server/Captain; Restaurant Supervisor – Restaurant Manager – Banquet ManagerYour FocusSet up necessary supplies, food, and beverage at the beginning of the shift and maintain a stocked work area at all times.
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Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.
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All staff members, both front of house and back of house, are trained in strict allergy protocols that allow us to safely serve most guests with food allergies. Guided by respect, integrity, and consistency, we work hard, play hard, and let our love of delicious food and gracious service guide us in the kitchen, dining room, and beyond.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff.
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Background in P&L, Inventory control, merchandising, hiring / training staff, front end, merchandising, cash control, payroll, security / loss prevention mandatory. Education, Experience and Skills Required: Bachelor’s degree (preferred but not required), Minimum 4 years management experience in food service or grocery distribution in a supermarket, club warehouse, big box or mass merchandising environment.
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We develop food, wine and cocktail menus that are not only specific to a concept, but are unsurpassed in quality and selection. Across our family of businesses, we work hard to attract, hire and train an extraordinary staff that is notable for its friendliness, intelligence, work ethic, empathy and self-awareness.
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Informs person in charge when corrective action is neededFollows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulationsCommunicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guestsComplies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy.
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In addition, the food service department operates a recently renovated cafeteria that caters to staff members and the general public including a salad bar with fresh and local ingredients, hot soups made fresh daily, a deli station, and an entre station featuring favorite dishes.
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Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
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